24 February 2008

Sunday Baking 2 - Raspberry muffins in 10 easy steps

(En français ici.)

Unfortunately last weekend I was away and unable to do my usual Sunday baking, but today, I'm back and happily made raspberry muffins for Jessica who is here for a couple days visiting (she gives her stamp of approval).

This recipe is adapted from a children's cookbook, one of the first recipe books belonging to my littlest sister - who's now a baking genius. The original recipe is for blueberry muffins, and you can still substitute blueberries back in if you like. I use raspberries because blueberries are very rare and very expensive (not to mention of a different variety) in France. Also, as you can see, I actually make muffin tops rather than muffins, using this antique pan gotten from my mom:

and sometimes I even make them in madeleine molds that I got for Christmas from my sis.
This is for the very simple reason that my oven is too small to fit a regular-sized muffin tin!

This recipe doesn't take long to throw together, put it in when you wake up, take a shower, and muffins will be ready for breakfast!

Ingredients

muffins:
1 egg
1/2 cup milk
1/4 cup oil
1 1/2 cups flour (I use 1/2 cup white, 1/2 wheat, 1/4 cornmeal, 1/4 wheat germ -- or, in France, since there's no wheat germ: 3/4 cup white, 1/2 wheat, 1/4 cornmeal)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup raspberries (or berry of your choice)

topping:
1/4 cup sugar
3 Tbsp flour
1/2 tsp cinnamon
1/4 cup margarine (softened)

1. Preheat oven to 400F.
2. Grease muffin tin or put in liners.
3. In a large bowl, beat the egg.
4. Add the milk and oil and stir.
5. In a separate bowl mix together the dry ingredients.
6. Add to wet ingredients and mix batter. DO NOT OVER MIX!
7. Gently fold in raspberries.
8. In a small bowl, combine the topping ingredients and mix until crumbly.
9. Fill each muffin cup to about 2/3 full and sprinkle each muffin with topping.
10. Bake at 400F for 20 min or until the muffins are plump and golden brown on top.

The real trick with muffins is not to mix too much. The batter might not be smooth and that's ok. You want to mix until everything's just blended, but not beyond. Happy Sunday!

6 comments:

D.K. said...

Je crois qu'il reste quelques framboises -- tu veux pas en refaire des bons muffins, dis, Hopie ?!

Jessica said...

Tested and approved by Jessica--I give this recipe an A+!

Katharine said...

So glad you're getting good use out of the miniature baking tin. It comes from an antique store in England (so maybe it's a crumpet tin?) via an older British gentleman who brought it back to the States to sell in his Anglophilia shop in Lancaster, Pa. where I snatched it up for your undersized overn. Now it resides back across the Atlantic in Paris and happily turns out Sunday muffin tops! :) Love, Mom

Hopie said...

D.K. - stick around and you'll get plenty of muffins ;-)

Jess - merci pour la bonne note, prof !

Mom - thanks for sharing the awesome history of my muffin-top/crumpet tin. who knows what travels are still in store for it! everyone agrees that the tops of the muffins are the best part anyway, so it works out perfect. i put the other half of the batter in the silicone madeleine molds that Cri gave me for Christmas and those were delish too.

bregman said...

Mon dieu ! ça a l'air très bon, tout ça ! j'en oublierais presque que je sors de table !

Hopie said...

c'est facile à préparer, ne t'en prives pas ! si tu n'as plus faim ce soir, ça marche bien au petit déjeuner...